Claim · model-written summary
Salicylic acid and putrescine applications significantly slowed the negative quality changes during postharvest storage of apricot fruit compared with the control.
Prunus armeniacaVerbatim
t0“Apricot Fruit”
e0“SA and Put applications significantly slowed down these negative changes”
e1“control, SA (1 mM), Put (1 mM), and a combination of SA and Put”
Title
Mustafa Sakaldaş; Fatih Şen; Muttalip Gundogdu; et al. Food Science & Nutrition 2026. doi:10.1002/fsn3.72026
Other claims from this paper (9)
- Intervention effect The combination of salicylic acid and putrescine gave the lowest weight loss and decay rate in stored apricot fruit.
- Observation With increasing storage time, weight loss, decay rate and pH of apricot fruit increased in all treatment groups.
- Observation Organic acids, ascorbic acid and total phenolic compounds of apricot fruit decreased significantly with storage time.
- Intervention effect Phenolic degradation is a natural process during storage, and salicylic acid and putrescine applications significantly slowed it.
- Mechanism The combination application preserved antioxidant phenols by supporting phenylpropanoid metabolism.
- Observation The highest level of phenolic stability was achieved in the group receiving the combination application.
- Association Quality degradation parameters were positively correlated with respiration rate and weight loss in a principal component analysis.
- Association Phenolic compounds, organic acids and ascorbic acid showed strong positive correlations with quality preservation.
- Intervention effect The combined application of salicylic acid and putrescine reduced oxidative stress in apricot fruit.